Chinese

Chinese Food has exploded in popularity in Australia over the past few decades, and fortunately as our palettes have grown, so too have Chinese menus. Aussies don't just dig into a tub of chow mien and wolf down sweet and sour pork any more. Now we are trying Hashima with Cherries and Orange Slices, and Chicken Kidney with Crab Meat and 1000 year old eggs!

Chinese food is healthy and includes all the ingredients for a balanced diet. Restaurants serving Chinese food range from cheap MSG laden takeaway shops, to high-class restaurants following Chinese customs. The quality of food varies accordingly.

Two of the most important ingredients in Chinese dishes are rice and noodles. The Chinese were the inventors of noodles, and Marco Polo exported the idea to Italy in the 13th century where the concept was developed into pasta.

The Chinese also invented chopsticks, and one of the leaders of this invention was the great Chinese philosopher Confucius (551-479 BC). He said that instruments used for killing must be banned from the dining table. Therefore, knives are not permitted, and that is why Chinese food is always chopped into bite size pieces before it reaches the table.